With a cake-like, pillowy texture and the pretty look of crinkle cookies, these soft pumpkin cookies with almond flour are the easy one bowl cookies you’ll want to enjoy with your coffee during the autumn season!
This time of year, it is very likely that you opened a can of pumpkin purée and used most of it for another recipe such as my pumpkin oatmeal chocolate chip cookies or a pie. And in case you were wondering what to do with that remaining pumpkin purée lingering in your fridge, you need to try these soft pumpkin cookies!
My pumpkin almond cookies take minutes to put together and are an easy one bowl recipe! Combine all ingredients, chill the dough for 30 minutes, scoop and roll in powdered sugar and top with an almond (optional) for extra almond flavor and crunch. Then bake and watch them puff up as they develop this lovely cracked finish!
Made mostly with almond flour and infused with almond extract, the flavor and texture of these pumpkin almond cookies resembles that of classic Italian amaretti cookies. In fact I was tempted to call them pumpkin amaretti!
I did add a bit of all-purpose flour to the dough as I felt it improved the texture of these cookies. However, if you’re looking for a gluten free variation, check out my tip further below in the Recipe Notes section.
And please be sure to roll them in plenty of powdered sugar to give them that pretty, picture look of crinkle cookies!
Difference between Almond Flour and Almond Meal
In case you were wondering whether to use almond flour vs almond meal for this recipe, allow me to explain the difference.
–Almond flour is made with blanched almonds (without the skin) that are ground into a fine powder.
–Almond meal is ground whole almonds, that is with the dark skin still on, and therefore the consistency is more coarse.
Although they may be used interchangeably in most recipes, in the case with these soft pumpkin cookies there may be a notable difference in the texture.
Ingredient List
- Pumpkin puréee (canned): NOT pumpkin pie filling
- Egg
- Granulated sugar
- Oil: I used olive oil or oil, you may use oil of your choice
- Almond extract
- Vanilla extract
- Salt
- Almond flour
- Baking powder
- All-purpose flour
- Powdered sugar: for rolling in
- Whole almonds: (optional) to top the cookies
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
1. Combine wet ingredients
In a medium sized bowl whisk together the egg; sugar; and oil until thick and pale. Stir in the pumpkin purée; vanilla and almond extracts.
2. Add dry ingredients
Use a wooden spoon to stir in the almond flour; baking powder; salt and all-purpose flour. Place the dough in the refrigerator to chill for 30 minutes.
3. Shape and bake
-Use a 1 tbsp. cookie scoop to scoop the dough into a bowl with powdered sugar. Coat completely with sugar and place on a baking sheet.
-Top with an almond (optional) and bake until golden brown.
-Let cool completely before serving or storing.
Recipe Notes
-If you prefer, swap out the almond extract and try adding a pumpkin spice blend (cinnamon, nutmeg, allspice and cloves).
-In place of olive oil, I recommend avocado oil.
The addition of flour contributes to the cake-like texture of these cookies. However, for a gluten free version, add an extra 1/4 cup almond flour in place of all-purpose flour.
-The cookie dough is very soft, this is normal and contributes to the soft, cake-like texture of the cookies. Do not over handle the dough when rolling in the powdered sugar. Nor do the cookies requiring rolling into a perfect ball shape. They will puff up beautifully in the oven.
–Coat generously with powdered sugar for that perfect crinkle cookie look.
Store in an air-tight container at room temperature for up to 5 days.
Freeze with parchment paper separating layers of cookies in an freezer safe container for up to 3 months. Defrost at room temperature before serving.
Did you try this soft pumpkin cookie recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more recipes with almond flour!
- Chewy Italian Amaretti Cookies
- Pistachio Amaretti
- Chocolate Espresso Amareti Cookies
- Plum Almond Cake
- Raspberry Almond Thumbprint Cookies
- Almond Paste Cookies with Icing
Ingredients
- ¾ cup granulated sugar
- 2 tbsp. olive oil
- 1 large egg
- 1 tsp almond extract
- 1 tsp vanilla extract
- ½ cup canned pumpkin purée Not pumpkin pie filling
- 2 cups almond flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup all-purpose flour
- ½ cup powdered sugar
- 20 almonds optional
Instructions
- In a medium sized bowl whisk together the sugar; oil and egg until thick and pale.
- Stir in the pumpkin purée, almond and vanilla extracts until just combined.
- Use a wooden spoon to stir in the almond flour; baking powder; salt and flour.
- Place the bowl in the refrigerator to chill for 30 minutes.
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Use a 1 tbsp. cookie scoop to scoop dough into a bowl with the powdered sugar. Alternately, use 2 soup spoons to spoon the dough into the bowl with sugar. The dough will be very soft, this is normal.
- Gently roll the dough in the powdered sugar to coat all sides. You do not need to shape it into a perfect ball. Place the cookie onto the baking sheet.
- Continue with the remaining dough. Top each cookie with an almond (optional) and bake for 20 minutes or until golden brown both on top and underneath the cookies.
- Once out of the oven the cookies will be soft. Let sit on the baking sheet for 10 minutes before transferring them onto a wire rack. Let cool completely before serving or storing the cookies.
Notes
-In place of olive oil, you may use avocado oil. For a gluten-free version The addition of flour contributes to the cake-like texture of these cookies. However, for a gluten free version, add an extra 1/4 cup almond flour in place of all-purpose flour. Tips -The cookie dough is very soft, this is normal and contributes to the soft, cake-like texture of the cookies. Do not over handle the dough when rolling in the powdered sugar. Nor do the cookies requiring rolling into a perfect ball shape. They will puff up beautifully in the oven.
-Coat generously with powdered sugar for that perfect crinkle cookie look. Storage Store in an air-tight container at room temperature for up to 5 days. To Freeze Freeze with parchment paper separating layers of cookies in an freezer safe container for up to 3 months. Defrost at room temperature before serving.
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